Tandoori Tofu Tacos (vegetarian, gluten-free, healthy-ish, vegan option)

Tandoori Tofu Tacos, a vegetarian spin on Tandoori Chicken. Add the tofu to tacos, bowl, or a burrito. So versatile.

I'm still talking about that party I hosted 3 weeks ago. I made this dish for my one vegetarian at the party. The non-vegetarians were super happy with the Tandoori Chicken Tacos, so naturally I had to keep my one vegetarian friend happy too. 🙂

This dish was a favorite, and the following week I made it again for my mother-in-law and sister-in-law, both of whom loved this dish. My husband who doesn't like tofu also enjoyed this dish, so I'm hoping you will too. After my Tikka Masala Pasta, this dish was the second most requested dish on Instagram Stories.

tandoori tofu tacos are:

Gluten-Free
Vegan Option (opt for a dairy-free yogurt & sour cream)
Vegetarian
Flavorsome
Balanced Meal
Delicious

how to make tandoori tofu tacos step by step?

Make the Tofu

1. Begin by pressing the tofu in a paper towel and placing a cast-iron skillet on top for ½ hour.
2. Cut the tofu into very little cubes.
3. Heat up a wok on medium heat, once hot, add ½ tablespoon of avocado oil. Add the diced tofu. Cook for 8 minutes, stirring often.
4. Turn off the stove, once slightly browned. Set aside.
   

Make the Tandoori Mixture

1. Chop the onion, red and green bell pepper.
2. Chop the ginger and garlic. I just used a food processor.
   
3. Heat up the same wok on medium heat, add 1 ½ tablespoon of oil. Once hot, add the spices - black cardamom, peppercorns, cloves, green cardamom pods, cumin seeds, and a cinnamon stick. Saute for 30 seconds or so.
4. Add red onions and saute for 5 mins.
5. Now add the red & green bell pepper. Season with salt. Saute for 5 minutes.
6. Add the ginger and garlic. Cook for 1 minute.
   
7. Add the powdered spices - turmeric powder, red chili powder, coriander powder, and tandoori masala. Also add a ¼ cup of water to avoid the spices from burning. Cook for a minute.
8. Add the tofu. Stir well for a couple minutes.
9. Top with chat masala, garam masala, dry fenugreek leaves, and a squirt of lemon juice.
10. Stir well. Turn off the stove.
    

Creamy Garlicky Yogurt Sauce

1. Add all the ingredients for the sauce in a small food processor.
2. Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.
   

Assemble Tacos

Take a gluten-free corn tortilla, top with green or purple shredded cabbage, followed by tofu, and finish it off with the yogurt sauce and fresh cilantro. Enjoy!

More Mexican Recipes

• Paneer Tikka Quesadillas
• 7 Layer Burrito Taco Bell
• Paneer Tacos with Creamy Chipotle Sauce
• Aloo Paratha Quesadillas
• BBQ Chicken Corn Quesadillas as seen on Good Morning America
• Mushroom Corn Truffle Quesadillas

📖 Recipe Card

Tandoori Tofu Tacos

5 from 6 votes

By: Nisha

Tandoori Tofu Tacos, a vegetarian spin on the Tandoori Chicken.

Prep Time 30 minutes mins

Cook Time 24 minutes mins

Total Time 54 minutes mins

Servings 10 tacos

Calories 83 kcal

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Ingredients

  

1x2x3x

for the tofu

• ▢ ½ tablespoon avocado oil
• ▢ 1 pound organic extra firm tofu pressed

for the tandoori flavors

• ▢ 1 black cardamom
• ▢ 2 cloves
• ▢ 2 peppercorns
• ▢ 2 green cardamom pods
• ▢ 1 tablespoon cumin seeds
• ▢ ½ stick cinnamon stick
• ▢ 1 medium red onion finely chopped
• ▢ ½ medium green bell pepper finely chopped
• ▢ ½ medium red bell pepper finely chopped
• ▢ ½ teaspoon salt
• ▢ 1 inch ginger chopped
• ▢ 4 cloves garlic chopped
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon Indian red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ 2 teaspoon tandoori masala* divided, I use Rani Tandoori Masala
• ▢ ¼ teaspoon garam masala
• ▢ 1 teaspoon chat masala
• ▢ 1 tablespoon dry fenugreek leaves kasoori methi
• ▢ ½ lemon freshly squezed

Creamy Garlicky Yogurt Sauce

• ▢ ½ cup sour cream** use Greek yogurt for healthier option
• ▢ ½ cup 5% Greek Yogurt, 2% works too I used Fage
• ▢ 1 serrano chilly, with seeds
• ▢ 5-6 cloves garlic
• ▢ ½ teaspoon salt
• ▢ ½ cup fresh cilantro
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon vinegar
• ▢ ½ teaspoon cumin powder
• ▢ ¼ teaspoon Garam Masala I use MDH brand

Instructions

 

Make the Tofu

• Begin by pressing the tofu in a paper towel and placing a cast-iron skillet on top for ½ hour.
• Cut the tofu into very little cubes.
• Heat up a wok on medium heat, once hot, add ½ tablespoon of avocado oil. Add the diced tofu. Cook for 8 minutes, stirring often.
• Turn off the stove, once slightly browned. Set aside.

Make the Tandoori Mixture

• Chop the onion, red and green bell pepper.
• Also chop the ginger and garlic. I just used a food processor.
• Heat up the same wok on medium heat, add 1 ½ tablespoon of oil. Once hot, add the spices - black cardamom, peppercorns, cloves, green cardamom pods, cumin seeds, and a cinnamon stick. Saute for 30 seconds or so.
• Add red onions and saute for 5 mins.
• Now add the red & green bell pepper. Season with salt. Saute for 5 minutes.
• Add the ginger and garlic. Cook for 1 minute.
• Add the powdered spices - turmeric powder, red chili powder, coriander powder, and tandoori masala. Also add a ¼ cup of water to avoid the spices from burning. Cook for a minute.
• Add the tofu. Stir well for a couple minutes.
• Top with chat masala, garam masala, dry fenugreek leaves, and a squirt of lemon juice. Stir well.
• Tofu is cooked. Turn off the stove.

Creamy Garlicky Yogurt Sauce

• Add all the ingredients for the sauce in a small food processor.
• Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.

Assemble Tacos

• Take a gluten-free corn tortilla, top with green or purple shredded cabbage, followed by tofu, and finish it off with the yogurt sauce and fresh cilantro. Enjoy!

Notes

* Rani Tandoori Masala is my choice of tandoori masala has it contains no food color or salt. This may be hard to find at your local Indian grocery store, so I'm linking it here on Amazon. 

** Sour Cream - for a healthier option, you can swap the sour cream for Greek Yogurt. Make sure you use 5% or 2% Greek Yogurt, I like Fage. Note, the taste of the sauce will be more tart if you it's all yogurt.

For a Dairy-Free option - omit the sour cream and yogurt, and opt for a vegan sour cream and/or yogurt.

Nutrition

Calories: 83kcalCarbohydrates: 7gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 7mgSodium: 273mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 361IUVitamin C: 18mgCalcium: 60mgIron: 1mg

Course Main Course

Cuisine Indian, Mexican

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!